Make sure your surface, tools and hands are clean and dry.
Wrap and seal fondant that’s not in use.
Work fast to keep fondant pliable.
Knead the fondant, it will become softer and more pliable as you knead it.
Use shortening, cornstarch or powdered sugar to make a non-stick surface.
Roll out to about 1/8” thick.
Use a firm cake mix (like pound cake).
After use, store fondant at room temperature (but put chocolate in the fridge).